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Thumb_13530_Layered Chicken-Avocado Bowl

Thumb_13530_Layered Chicken-Avocado Bowl

This hearty appetizer is basically a terrine or a layered pâté and is best when made one day ahead. It can be eaten with a fork or spread on tortilla chips. Read more about this recipe on the Washington Post.

Thumb_13497_Skillet Spoonbread Cobbler With Vegetables

Thumb_13497_Skillet Spoonbread Cobbler With Vegetables

This soufflé-like spoonbread is gussied-up cornbread -- made with corn chips instead of cornmeal for heartier flavor and texture. Add a cupful of fresh corn to the vegetable mix if available. Read more about this recipe on the Washington Post.

Thumb_13126_Tortilla Chip Muffins With Honey Butter

Thumb_13126_Tortilla Chip Muffins With Honey Butter

These muffins use crushed corn tortilla chips instead of cornmeal. If you use barley flour as a wheat- and gluten-free alternative, double the amount of baking powder. Read more about this recipe at the Washington Post.

Thumb_13846_Tortilla Torta

Thumb_13846_Tortilla Torta

The edges of this egg-and-tortilla torta are crispy thanks to the oil, while the center is soft and moist. The onion adds a little bite, and the parsley adds freshness. This recipe was featured in Root Source: Tortilla Chip. It comes from Mango & Tomato.

Thumb_13531_Black Bean Soup With Avocado Salsa

Thumb_13531_Black Bean Soup With Avocado Salsa

Sometimes plain soup, no matter how lovely, wants just a little something. Here that something is a complementary avocado salsa.  Read more about this recipe at the Washington Post. New to Cookthink? Try our search tool or sign up for our RSS feeds.